Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
The table is the heart of the dinner. Setting the table with Ella Murphy’s ceramic settings is heart warming. These Ceramic Treasures are from Days gone past. Today we collect pieces as we travel. The salt and pepper are from Sacramento, the genie tea pot […]
When Cooking Stock there is not enough time to make a soup nor sauce on the day we are initially cooking ‘Fond de Volaille’ … so the thought is to prepare a marinade and cook a glaze. Teriyaki Chicken Cooking with chicken thighs is not […]
The question is what do you do with the stock from Cooking with . We explore 2 answers. First – The application of thickening and binding agents. The second that we shall explore is soup. Specifically ‘ CPs Soup of the day on Tuesdays’ Canadian yellow split pea soup aka ‘love potion #9’.
Safety Concern: Hot items.
Safety – Use dry cotton kitchen towel to hold onto pot handles
Starch is used as a thickening and binding agent in a number of culinary products. Many items are thickened to various consistencies. Specific items that we shall look at are soups and sauces. When using fat as the medium to disperse starch for the thickeners – they are as follows:
mixture of melted fat and flour cooked to a varying degree.
What to watch? Chef with Jon Favreau. (if you have not already – make sure you look for an association to comic books. association == Kevin Bacon 7 degrees of separation)
What to read? Saucier’s Apprentice by Raymond Sokolv
Starting with Stocks Story: Chris said that he was getting into cooking when we visited at Matts wedding. This is the spark for Cooking with the Cousins. Cooking with family. Sharing kitchen safety (always first), what tools work, what is the science behind cooking, what […]